Pumpkin corn almond tofu
By VicentaLakin
Bright as gold, fat as jade, fine as china, sweet as sweet, very smooth. Even though it's the first winter season, it'll still be sour in the face of this beautiful, sweet tofu...
Recipe Recommendations
- pumpkin 310 grams
- corn residue 60 grams
- big almond 60 grams
- rock sugar 30 grams
- agar 6 grams
- white sugar appropriate amount
- Rose honey water a little
- sweetening
- other
- several hours
- ordinary
Steps for Pumpkin corn almond tofu
1
Prepare the raw materials you need。
2
I'll start by adding a proper amount of fresh water to the immersion。
3
Pumpkin goes to the skin and washes into small pieces。
4
Put it in the soybean machine, 60 grams of corn slag, 60 grams of almonds and 30 grams of ice sugar。
5
Add water to the indicated water level。
6
Switch to the power supply, press the "five grains of rice" and wait。
7
It's going to filtrate the pumpkin。
8
300 grams of pumpkin corn apricot。
9
Go to the small pot and put it in a softly immersed Joan。
10
Boil it to Joan and turn it off. Then add a proper amount of sugar and mix it evenly。
11
For a little while, into the mould, into the freezer to condensate。
12
Take out the condensed tofu and water the rose honey。Pumpkin corn almond tofu Make Tips
You can add honey water as you wish, or nothing at all; it is also quite good to eat just like this.